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A traditional Christmas cake

"Stollen" - Christmas cake


  • 400 g of flour
  • 100 ml of milk
  • 15 g of yeast
  • 40 g of sugar
  • 160 g of  melted butter
  • 1 egg
  • 1/2 lemon zest
  • 1 pinch of ginger ground
  • 1 pinch of cardamom
  • 1 c of vanilla sugar
  • 1 pinch of salt


  • 150g of sultanas
  • 60 g of almond flakes
  • 80 g of candied fruit (diced)
  • 30 ml of rum
  • 10 ml of white wine


  • 50 g of butter
  • 40 g of powdered sugar for frosting, and icing sugar for dusting


Put the flour on a work surface and form a central fountain. Mix the yeast with the warm milk and sugar, pour the mixture in the centre of the fountain and let it rest covered in a warm place for 15-20 minutes. 

Marinate the ingredients for the topping for 1 hour (raisins, slivered almonds, candied fruits, rum and white wine).

Mix the melted butter with the egg. Add the mixture to the flour with the spices (lemon peel, ginger, cardamom, vanilla sugar, salt), and the ingredients for the topping, and mix together slowly for 10 minutes. Then cover the dough and let it rest covered in a warm place for 20 minutes, until its volume will be doubled.

Knead the dough and roll it out as a rectangle. Fold it into three parts, and bend it again. Press the centre with a rolling pin to length, and let it rise again until it has doubled in volume.
Bake in a preheated oven.

Brush the Stollen with warm butter, and sprinkle with powdered sugar. Repeat this process several times. Let cool the Stollen, and sprinkle with other powdered sugar.

Firing temperature: 180 degrees
Cooking time: 40-50 minutes

Source: Cooking in the Dolomites, the best recipes from the heart of the Alps!

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